Time as a public health control needs to be used for the sliced tomatoes on the serving line. The time the tomatoes are brought out on the line needs to be clearly marked, and is not to exceed a four hour period. A formal policy needs to be written up and posted.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Wet cloths observed sitting on the counter. No sanitizer with detectable levels of quaternary ammonia found mixed up in the facility. Two containers of sanitizer under the slicer tested at 0 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Sanitizer should be maintained at 200 ppm quaternary ammonia
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced tomatoes on the serving line
Correction: in use meats in the display case
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The cooked roast beef and tuna salad in the WIC were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: along the interior of the bottom compartment of the meat display case. Liquified food present.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used as a dump station. A drink with ice had been dumped out in the hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The area along and under the grill and adjacent MUT cooler noted in need of cleaning. Food debris and greasy residues present.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of windex and degreaser are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/08/2016 | Routine | |
The display case did need to be repaired, and it took longer than expected for this to take place. Data logger data was retrieved on 10/23/15 that confirmed that there definitely was a problem with the operation of the unit. The data logger was reprogrammed on 10/23 to run over the weekend, through 10/26/15. Per staff, the unit was serviced in the afternoon on 10/23 and the data shows significantly better temperatures after this took place. Make sure to continue monitoring the functioning the the display case, as well as all other refrigeration.
Cooling of prime rib is being done in the WIF. The roasts are cut in half, placed on a metal sheet tray and left uncovered, and placed in the WIF for 4 hours. Staff states it is dropping to 38 F in 4 hours.
No violation noted during this evaluation. | 10/26/2015 | Follow-up | |
Notes:
1. Discussed proper cooling methods with staff for prime rib. Staff state that when the prime rib comes out of the oven it is left sitting out for about 30 minutes to finish cooking. Product is then cut in half. At this point, methods must be taken to start cooling down the product as quickly as possible. Suggest placing the prime rib on metal sheet trays and putting them in the freezer (uncovered) for at least one hour. Staff need to monitor the temperatures to see how quickly they are dropping. Product must cool from 135 F to 70 F in two hours, and then have an additional four hours to cool to 41 F or less. Foods should NOT be covered when actively cooling since this will slow the process down.
2. Get the display case checked out for proper functioning. Air temperature on the top shelf was measured at 62 F before the case had received any heavy traffic. It had only been opened briefly for stocking of turkey breasts.
3. Please provide the owner's ServSafe certificate number to the inspector. Suggest getting other store staff certified.
4. Data logger is being programmed and left in the display case to monitor the functionality of the unit.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Prime rib cooked over 17 hours ago noted not being adequately cooled to prevent the growth of harmful bacteria. Measured at 52 F. Item to be discarded.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling prime rib were not adequate. Prime rib found sitting down in a deep plastic pan and covered in foil in the WIC.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment - Good Repair and Proper Adjustment
Observation: Display case was observed in a state of disrepair. Prior to lunch service beginning the staff stated the cooler was holding higher temperatures than usual. Food that had been stored in the unit were only slightly elevated when checked, but the unit should be checked out.
Correction: Repair the display case to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the display case, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/20/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & quaternary test kit. The three vat sink was set up correctly. Adequate employee health policy in place. Health permit posted & visible. Date marking for tuna & roast beef is on an erasable board hanging on the walk-in cooler door.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Numerous formica areas damaged and are no longer easily cleanable.
Correction: Replace all damaged formica areas.
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07/17/2015 | Follow-up | |
Establishment with an adequate metal food stem thermometer and quaternary test kit. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the three vat sink.
Correction: Instruct food employees to clean their hands in a hand-washing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Employees eating & drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Employees may not eat & drink in kitchen area.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling*
Observation: Roast beef noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: All temperature controlled foods in the reach in refrigerator were found cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat tuna in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in cooler door does not close properly. Numerous formica areas damaged and are no longer easily cleanable. Small reach-in refrigerator not holding adequate cold holding product temperatures.
Correction: Repair the walk-in cooler door closure, replace all damaged formica areas & repair the reach-in refrigerator.
- Non-Food Contact Surfaces
Observation: Debris build-up on the following non-food contact surfaces: exterior of the bread containers, handles on the cold holding units, small prep table.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site) (repeated violation)
Observation: Water from the hand-sink was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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05/29/2015 | Routine | |
Establishment with an adequate metal food stem thermometer. The three vat sink was set up correctly. Adequate employee health policy in place. Health permit was posted & visible.
Note: Monitor first heating, reheating & cooling of meatballs & red sauce.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked mushrooms, red & green pepper strips and sauerkraut were found cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat tuna in the deli case & walk-in cooler are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no quaternary test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The small reach-in refrigerator was not operating properly. The Formica at the three vat sink and at the deli case is deteriorated and is not longer smooth, durable & easily cleanable.
Correction: Repair the reach-in refrigerator and the Formica areas to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy. (reading 22 degree Fahrenheit in ice/water bath)
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the kitchen hand-sink was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the hand-sink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the kitchen hand-sink.
Correction: Hand soap must be provided at all hand-sinks at all times to encourage proper hand-washing.
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11/17/2014 | Routine | |
All violations have been corrected since last inspection.
No violation noted during this evaluation. | 07/10/2014 | Follow-up | |
Note:
Work order was placed to get both refrigeration units repaired.
Display case must be cleaned and sanitized inside and maintained mold free. Food must be wrapped and covered at the end of work day.
The follow-up inspection will occur on July 7, 2014.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Deli meats in the meat case cold holding at improper temperatures. Sliced tomatoes stored without refrigeration on the display cold well.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The kitchen hand sink is not sealed to walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Meat display case and kitchen small sandwich table not supporting cold holding temperatures of 41 F or less.
Correction: Repair/adjust both units to 41 F or less to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of mold or other soil on the following food contact surfaces: interior of meat display case.
Correction: Clean and sanitize these surfaces for food contact.
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07/02/2014 | Routine | |
Adequate thermometer, 3-vat sink setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
Display case seems to be working much more efficiently at this point, without significant ice build-up. Staff is monitoring the functioning of the unit, trying to prevent problems.
Keep prepped items and unwrapped meats under some sort of protective cover while in storage in the WIC.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Observed that whole meats, sliced tomatoes, and containers of peppers were not protected from potential contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
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01/29/2014 | Routine | |
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
Repair technician for the AC was present when the inspector arrived, and the same company also services the facility's refrigeration. He started working on the WIC and display case while the inspector was present. He noted ice build-up on the display case and so that will have to be defrosted first. Display case has only limited stock in it at present, with today being a delivery day. The manager has been instructed to not restock the display case with lots of meat until the repair technician has finished working on the unit and says it is maintaining better product temperatures. New product should be held in the WIC until that time.
Manager is to contact the inspector when repairs are complete so temperatures can be rechecked.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Tuna salad and prime rib in the display case and all whole intact deli meats in the WIC are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The display case and WIC are not maintaining temperatures under 41 F.
Correction: Repair the refrigeration units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/16/2013 | Routine | |
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
Condiments should be covered/protected once they are opened/sliced. Whole meats should also be covered/protected while in storage in the WIC.
The MUT cooler needs to be serviced as soon as possible. Limit the storage of any potential hazardous items in this unit until it has proven that it can maintain ambient temperatures of 41 F or less. The philly steaks kept in the top are frozen solid, so the temperature is okay for short periods of time. Make sure any sliced tomatoes kept in the unit are used within 4 hours or less. Keep back up portions in the WIC.
The latch on the WIC door needs to be repaired to help generate a tight seal on the unit when closing the door. As warm weather approaches this will greatly impact the ability of the unit to maintain proper cold holding temperatures.
Pliers are needed to calibrate the metal stem thermometers.
All violations should be corrected in no more than 30 days.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Observed that whole meats and sliced tomatoes were not protected from contamination because they were not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door to the WIC does not latch/stay closed. The MUT cooler is not maintaining ambient temperatures of 41 F or less.
Correction: Repair the WIC door and MUT cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the WIC door and MUT cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Good Repair and Calibration of Thermometers
Observation: Facility has two metal stem thermometers, neither of which is properly calibrated. One is off by 16 F and the other by 5 F.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
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03/26/2013 | Routine | |
It is unclear as to how the facility is cooling it's prime rib. Two sections of prime rib that were both dated today (2/18) were found in the WIC. One section was 40 degrees, while the other was 72 degrees. The staff on duty did not know what cooling process had been used, or at what time the meat came out of the oven. Management needs to clarify with the inspector what measures they are taking to correctly cool the product.
All other violations noted on February 9, 2011 have been corrected.
Note: Remind staff to always consume beverages with a lid and straw when working in the facility.
- Critical: Cooling* (repeated violation)
Observation: Prime rib that came out of the oven ~11:30 noted not being adequately cooled to prevent the growth of harmful bacteria. The internal temperature of the product was 119-128 degrees ~4 hours later.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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02/18/2011 | Follow-up | |
All critical violations must be corrected immediately. Non-critical violations must be corrected within 30 (thirty) days.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: All meats and cheese stored in the display cooler uncovered. Unit itself in very bad condition(condensation and rust on shelves)
Correction: Protect food from miscellaneous sources of contamination. Cover all food items with plastic or foil cover.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomatoes in top portion of line unit cold holding at improper temperatures(at 52-60 F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Do not overload containers.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed ham, pastrami, roast beef, salami and cheese in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The meat display cooler and the walk-in freezer ( at 28F) was observed in a state of disrepair and damaged.
Correction: Repair the meat display cooler and the walk-in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the display cooler and the walk-in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/28/2010 | Follow-up | |
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